Print
Make this easy Hot Cross Buns recipe part of your Easter traditions! Follow my 3 tips for success to ensure sweet, pillowy buns every time.

Hot Cross Buns Recipe

Make this easy Hot Cross Buns recipe part of your Easter traditions! Follow my 3 tips for success to ensure sweet, pillowy buns every time.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 12 servings
Calories 242 kcal

Ingredients

For the buns:

  • 1 cup warm milk 110ºF
  • 1/4 cup unsalted butter melted and cooled
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 3 to 3 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 packets or 4 1/2 teaspoons active dry yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins or currants

For the egg wash:

  • 1 egg
  • 1 tablespoon water

For the glaze:

US Customary - Metric

Instructions

  1. In a large measuring cup, whisk together milk, butter, egg, and vanilla.
  2. In the bowl of a standing mixer fitted with a dough hook, add 3 cups flour, sugar, yeast, salt, and cinnamon. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.
  3. Add raisins and increase mixer speed to medium and mix until the dough is smooth and elastic, 9 to 10 minutes. After 5 minutes, the dough should clear the sides of the bowl (have pulled away) but stay attached at the bottom. If the dough is sticking to the sides of the bowl, add the remaining flour, 1 tablespoon at a time, until the dough clears the side of the bowl.
  4. Turn the dough out on to a clean surface and shape into a ball. Coat a large bowl with nonstick spray. Place the dough in the bowl, turning once to cover evenly in nonstick spray, then cover tightly with plastic wrap. Place in a warm, draft-free area to rise until doubled in volume, about 2 hours. See notes for help creating a place for the dough to rise.
  5. Coat a 9-inch x 13-inch baking dish with nonstick spray or line with parchment paper. Turn the risen dough out on to a lightly floured surface and divide into 12 equal pieces. Shape each piece into a tightly formed bun and place in the prepared baking dish, seam side down.
  6. Cover the buns with plastic wrap coated with nonstick spray. Place in a warm, draft-free area to rise until doubled in volume and touching, about 1 hour. See notes for help creating a place for the dough to rise.
  7. Preheat oven 375ºF. To make the egg wash, whisk together egg and water. Brush gently over the buns. Bake until the buns are deep golden brown and the interiors have reached 190ºF, about 20 to 25 minutes. Cool completely, ate least 30 minutes.
  8. To make the glaze, whisk together powdered sugar, milk, and vanilla in a small bowl. Using a spoon, drizzle the glaze in an cross pattern on top of each bun. I found it easiest to do a long, continuous line in one direction across the buns in a row, and then repeat in a perpendicular direction for each row.

Recipe Notes

To create a suitable place for dough to rise, preheat oven to the lowest possible temperature (200 degrees on my oven). Once the oven registers a temperature on your control panel (about 100 degrees on my oven), immediately shut it off. Place the dough in the slightly warm oven to rise. The idea is to get the oven warm, but not hot. About 100 - 120 degrees is perfect.

Adapted from Bob's Red Mill and The America's Test Kitchen Family Baking Book.